关键词: 水稻, 水稻, 高温胁迫, 耐热性育种

Abstract: In order to understand the rules of fruit quality development of fresh eating chinese jujube cultivars, we determined soluble sugar, titratable acid and vitamin C with methods of iodimetry titration, neutralization titration and 2,6-Dichlorophenolindophenol titration. The results showed that variation of the content of soluble sugar in Linyilizao and Dongzao had the same trend. In the earlier stage of fruit development, the changes of the content of soluble sugar were not evident. Near to maturation stage, soluble sugar accumulated rapidly. In the ealier stage of fuit development, the result of the comparison of glucose, fructose and sucrose was as follows: fructose>glucose>sucrose. At maturation stage, the result turned to sucrose >fructose>glucose. In the earlier stage of fruits development, the content of titratable acid was high. With the development of fruit the content of titratable acid decreased. At the stage of fruit maturation, the content of titratable acid increased lightly. The content of vitamin C had the following trend in the course of fruit development: low-high-low.